Kheema pulao ( mince meat pilaf)

Whenever I feel bit laid back in making separate two meals, I go for this one complete meal. If you like to have any sides then you can eat with chowk wangun ( sour eggplant gravy) or any spicy chutney and raita.

Ingredients:
For kheema Masala :-
250 grams kheema/ mince meat
3 medium onions thinly sliced
1 tbsp Ginger & garlic paste
1 cinnamon stick
2 cloves
2 green cardamom
1 tbsp red chilly powder
1 tsp turmeric
Salt as per taste
Oil

For rice :-
3 cups basmati rice
5 cups fresh and cool water

Method:
Wash kheema lightly in bowl and drain in colander. Wash basmati rice in many changes of water and in a cooking vessel add in washed rice pour in fresh cool water and let it soak. Meanwhile let us prepare kheema masala. In a non stick cookwear. Heat 3 tbsp oil add in cinnamon, clove and cardamom. Next add in sliced onions. Saute well until the onions are soften and start to brown. At this stage add in ginger and garlic paste saute until raw Smell goes. Its time to add the drained kheema. Fry it for 10 minutes stirring occasionally. Add in red chilly powder, turmeric and salt. Mix all well. Saute for few more minutes and switch off. Kheema masala is ready. Empty all the kheema masala into the rice soaking in water. Give a good stir check for salt. Now keep this on stove and cook on high flame for 20minutes stirring occasionally and then simmer it for 10minutes with lid on. Switch off and let it rest for 5minutes. Then open the lid and slowly fluff the rice with spatula. Kheema pulao is ready to serve. Enjoy

Note:
Please follow the cooking instructions of the rice you are using. I have used India gate hence for 3 cups of rice 5 cups of water is required.

Tip:

You can use the same kheema masala as a filling for samosa.